This versatile and quintessentially Indian condiment works great with Indian dishes as well as Western. Try it on chicken, fish or shrimp. In India, tea party menus are rarely complete without cilantro chutney sandwiches. You can adjust the chutney’s heat to your taste, by adding or reducing the number of chilies.

Ingredients:
1/2 lb. cilantro leaves, washed
3-5 Thai bird chilies
1-11/2 teaspoons cumin seed powder
2-3 small cloves of garlic, peeled (optional)
pinch of sugar (optional)
1 teaspoon salt or more
juice of 1 lime
Combine all ingredients in a blender or food processor. Blend into a smooth paste, using a little water if needed. Taste the chutney and add more seasonings as required.

Purchase items in BOLD in-store at Surfas or online at Culinary District!